Enjoy these delectable walnut truffles for Mother’s Day

Monday, May 05, 2014
By Tricia Stevens

Show off your baking skills and surprise Mom with these delicious truffles on Mother’s Day. This recipe contains walnuts, which helps boost brain function, making it a healthier alternative to the usual sugary truffles, but it’s still just as sweet.

mothers day recipes chocolate walnut curried truffles

Chocolate Walnut Curried Truffles

For the walnut curry coating:
¼ cup walnuts
¼ teaspoon curry powder
pinch of salt

For the chocolate walnut mixture:
2 tablespoons boiling water
2 ounces dark or bittersweet chocolate (64 to 72 percent cacao content; noted on the label), very finely chopped
1/2 cup coarsely chopped walnuts
1 cup (about 5 ounces) pitted and halved Medjool dates
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla
1/8 teaspoon sea salt
1/4 cup (about 2 ounces) finely diced dried cherries

1. First, prepare the walnut coating. Use a food processor with a clean, dry bowl and blade to grind the walnuts, curry powder and salt into a fine meal. Be careful not to over process, or the mixture will become oily; you want it to remain light and dry. Scatter the mixture on a large plate and set aside.
2. To make the chocolate walnut mixture, stir the boiling water into the chopped chocolate in a small bowl. Let the mixture stand for 30 seconds. Using a small whisk, stir until the chocolate is completely melted and glossy.
3. Coarsely grind the walnuts in a food processor, then add the dates, cocoa powder, vanilla and salt, and process for a minute, stopping once to scrape down the sides of the container.
4. Add the melted chocolate and process until smooth, 30 seconds to 1 minute more, again stopping once to scrape down the sides.
5. Transfer to a bowl and stir in the cherries. Cover and chill for approximately two hours or overnight for the mixture to become firm enough to easily shape.
6. To form the truffles, scoop up approximately 2 teaspoons of the chocolate mixture and roll it into a smooth ball between your palms.
7. Roll the ball in the curried walnuts to coat. Shape and coat the remaining truffles the same way.
8. Place them in an airtight container and chill thoroughly before serving.

This recipe is courtesy of by Chef Rebecca Katz, author of The Longevity Kitchen. For more healthy recipes containing walnuts, visit Walnuts.org.

Notify of
Inline Feedbacks
View all comments